Homebrew Beer Recipes | Page 158 | Browse 325,000+ at Brewer's Friend

Author:

Blackmuse

Boil Size: 6.7 Gallons

Boil Time: 100

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2020 12:56 AM

Notes:

Author:

DanubeRS

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 9/28/2022 4:36 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 5:44 PM

Notes: SN posted the RR recipe on FB (see pic). This is slightly adjusted for my system and ingredients I keep around.

Author:

Jake Ainsworth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2011 3:09 AM

Notes: Saison Dupont Clone, added an extra ounce of Styrian for aroma at end of boil. Primary fermentation was between 76 and 78 degrees for the first 24 hours, a bit higher than desired.

Author:

Mr Norman

Boil Size: 28.8 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 11:30 AM

Notes: 90 minute boil. Chill to 18C and pitch yeast. Ramp primary 5 days up to 23C. Ready in 4 weeks. Best after 6 weeks. Store very cool (< 10C) if storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). Modified from recipe at Candi Syrup http://www.candisyrup.com/uploads/6/0/3/5/6035776/leffe_blonde_-_040.pdf

Author:

LenTex

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2013 7:08 PM

Notes: The (Certified Gluten Free) Oats are to be mashed with amylase, and then sparged.

The "Soft Candi Sugar" is actually (approximately) 2 pounds of Sweet Potatoes that have been run through a food processor, and used as a mash in 1 gallon of 165 degree water for one hour. Amylase to be added to the sweet potato mash in order to facilitate breaking down the starches. After it's been "mashed", the mixture will be pureed with a stick blender, then boiled down to a syrup and dumped into the wort as it's being brought up to a boil.

Author:

bigjlw75

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 1 cup

Creation Date: 2/23/2012 5:56 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2016 10:24 AM

Notes:

Author:

tymoss

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2013 2:03 AM

Notes: Michigan sour cherries in secondary, sanitized, frozen, then crushed. Primary - 1 week. Secondary - 2 weeks.

Author:

Eric O

Boil Size: 4.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 9:40 PM

Notes:

Author:

chraz29

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 9:04 PM

Notes: 1.063 OG

Author:

WooTeck

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2016 9:01 AM

Notes:

Author:

schram brothers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 11:33 PM

Notes:

Author:

Bakke Brygg

Boil Size: 62.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/l

Creation Date: 6/27/2014 11:35 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær. Øk gjæringstemperatur til 20 grader etter en uke gjæring.

Author:

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 93

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 5 oz.

Creation Date: 2/3/2016 1:56 PM

Notes: 1. Mash all grains. Vorlauf
2. Sparge and rest for 10 min. Vorlauf
3. Boil Wort 90 min, hops 1, gypsum for 60 min.
4. 10 min add hops 2, whirlfloc tablet, yeast nutrient, wort chiller.
5. 10 min add hops 3 at 180 degF.
7. Cool wort to 55°F, add water to 5.5 gal if needed, aerate wort for 30 min, OG reading, and pitch yeast.
8. Ferment at 52°F till finished about 6 days.
9. Raise to 60°F over 2 days for 2-3 days.
10. Crash to 35 degF and lager for a month or two.

Mash/Sparge Water Profiile:
Distilled water treated with 5g (1-1/4 tsp) of Calcium Chloride

Author:

Woo

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 1:42 AM

Notes: Significantly modified from original Midwest recipe in that I added an extra pound of Golden Light DME and did this as a split batch in the secondary phase. I zested and juiced 3 limes which were put in the boil. I left the beer in the primary fermenter for one week. For Secondary I split the batch into (2) 2.5 gallon glass carboys.

For 1 batch I roasted 2 large jalapenos and sliced them thinly. I placed them in a mason jar and added 2/3 cup of vodka (for sanitizing). I let it sit for 24 hours and then poured the whole mixture in.

For the 2nd batch I left the original beer as is.

Let both sit in secondary fermenters for 1 additional week then tasted. The unaltered batch was excellent. The Jalapeno batch was very spicy and had a strong raw pepper smell/taste.

After bottling and sitting for 6 weeks, the Jalapeno batch has mellowed in its pepper taste but still remains very spicy. This will be an excellent beer in a few more weeks.

O.G. 1.062
F.G. 1.012
AVB 6.93%

Author:

liquid bread brewery

Boil Size: 17 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2012 11:53 PM

Notes: For this batch use 22.5 gallons of water and collect 17.5 for the boil due to losses from hops.

Strike with 9 gallons at 158 to hit 145. Raise through Herms to 150 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Pacman Yeast. Made a 2 liter starter

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Author:

Bakke Brygg

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/l

Creation Date: 9/21/2015 8:55 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Author:

Brew by Andre

Boil Size: 163 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 92

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 8:08 AM

Notes: Mesk/kok:
Ta av ca 15 liter klarnet vørter og kok dette ned til ca 3 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne sirupen litt ut. Tilsett alt i kok.

Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)

Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer